Focaccia

"Italian oil bread with salt on top. Can also be topped with roast peppers, onions, tomatoes--whatever does it for you :) It makes great salad sandwiches, is fantastic for dipping and moping up excess sauces, great for going with salad or tomatoes in oil with basil. Enjoy!"
 
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photo by Heather Sullivan photo by Heather Sullivan
photo by Heather Sullivan
photo by Heather Sullivan photo by Heather Sullivan
Ready In:
2hrs 25mins
Ingredients:
10
Yields:
2 loaves
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ingredients

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directions

  • In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
  • Let sit for 10 minutes until foamy.
  • Add olive oil, the rest of the water and the herbs.
  • In a separate bowl, combine the flour and the salt.
  • Add this to the wet mixture a little at a time and knead to form a dough.
  • Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
  • It will be very sticky to start with, work it until it's "clean".
  • Place the dough in an oiled bowl, turn and coat the whole surface with oil.
  • Cover with a damp warm cloth and let rise in a warm place for at least an hour.
  • Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
  • Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
  • Dimple the dough with your fingers and brush with oil.
  • Sprinkle with the sea salt.
  • Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
  • Cool on a rack for at least half an hour.

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Reviews

  1. I made a half batch of this and used bread flour, part-vegetable oil because I ran out of olive oil and all chopped fresh rosemary. The dough was so full of bubbles that I just shaped it and didn't really give it a second rising which didn't affect the texture at all. I also shaped it on a floured wooden board then baked it on a preheated pizza stone. I used maldon sea salt as it has a lovely soft, crumbly and flaky texture.
     
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RECIPE SUBMITTED BY

Well...I'm 21 Y/o, I was raised in Ibiza, but born in england! I'll eat anything twice and love trying new and unusual things... things with a high "ick" factor tend to put me off, but on recomendation I will try them. You can contact me by e-mail or through MSN messanger using ymmas6969@hotmail.com (the 69's are because Ymmas by itself was already taken...dont be so dirty minded *LOL*)
 
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